Showing retention factors for Polyphenols, total in Buckwheat, whole grain flour with the process roasted Food Processing
Yield factor value: 1.0 (Buckwheat, flour, roasted, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.85 | 0.85 | 0.85 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Sensoy I., Rosen R.T., Ho C.-T., Karwe M.V. (2006) Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry 99:388-393
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.85 | Buckwheat dark flour - Raw | Buckwheat dark flour - Roasted 10 min at 200°C | 921.36 | 783.19 | mg/100 g fresh weight |